This creamy summer corn and zucchini chowder is a bowl of sunshine! It’s packed with sweet corn, tender zucchini, and a splash of cream, making it ultra comforting.
When it’s hot outside, this chowder is just right—it’s light yet filling. I like to top mine with some crunchy croutons for a little extra fun while enjoying every spoonful!
Key Ingredients & Substitutions
Corn: Fresh corn is essential for sweetness and texture. If you’re short on time, frozen corn can be a great substitute. I often keep frozen corn on hand for quick meals!
Zucchini: Zucchini adds a lovely creaminess. If you can’t find it, try yellow squash or even diced potatoes for a different twist.
Onion and Garlic: These two build the base flavor. You could use shallots instead of onion for a sweeter taste. For garlic lovers, increasing the amount of garlic adds more depth.
Broth: Vegetable broth is perfect for a vegetarian option, while chicken broth gives it a richer flavor. You can also make your own broth if you have the time!
Milk or Cream: Whole milk will keep it lighter, while cream makes it richer and more decadent. If you’re looking for dairy-free options, coconut milk or almond milk can work—just adjust based on the flavor profile.
How Do I Get the Best Texture for My Chowder?
To achieve a creamy texture without making it too thick, follow these steps:
- Cook the flour with the vegetables for about 1 minute. This helps thicken the chowder without lumps.
- Whisk the broth in slowly, stirring continuously. This prevents clumping and gives you a smooth base.
- When adding milk or cream, make sure the chowder isn’t boiling. This helps keep it creamy without curdling.
- Let the chowder simmer for a good 10-15 minutes to let the flavors meld while keeping the vegetables tender.
By paying attention to these details, you’ll have a bowl of chowder that’s smooth, creamy, and filled with vibrant flavors!
How to Make Creamy Summer Corn and Zucchini Chowder
Ingredients You’ll Need:
Fresh Produce:
- 4 ears fresh corn, kernels removed (about 3 cups)
- 2 medium zucchinis, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
Cooking Essentials:
- 2 tablespoons olive oil or butter
- 3 cups vegetable or chicken broth
- 1 cup whole milk or cream
- 2 tablespoons all-purpose flour
Seasonings:
- Salt and black pepper to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/4 teaspoon smoked paprika (optional)
For Serving:
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: croutons for serving
How Much Time Will You Need?
This creamy chowder takes about 15 minutes to prepare and 25 minutes to cook. So you’re looking at around 40 minutes total. It’s a quick dish that is perfect for those warm summer evenings!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion, carrot, and minced garlic. Sauté these together until they’re softened and fragrant, which should take about 5-7 minutes. Keep stirring occasionally to prevent burning.
2. Add the Flour:
Sprinkle the flour over the sautéed vegetables, stirring well to coat them. Cook this mixture for about 1 minute. This step helps to eliminate the raw flour taste and starts thickening your chowder.
3. Pour in the Broth:
Slowly pour in the vegetable or chicken broth while stirring continuously. Doing this helps ensure there are no lumps from the flour. Stir until everything is combined well.
4. Combine Corn and Zucchini:
Add the corn kernels, diced zucchini, thyme, salt, and pepper to the pot. Bring this mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes. You’ll want the vegetables to be tender but not mushy.
5. Stir in Milk or Cream:
After the vegetables are cooked, stir in the milk or cream. Let it cook for another 5 minutes, but do not let it boil. This will allow the chowder to thicken and the flavors to come together beautifully.
6. Final Seasoning:
Give your chowder a taste and adjust the seasonings as needed. You might want to add a bit more salt, pepper, or smoked paprika if you’re using it for a hint of smoky flavor.
7. Serve and Enjoy:
Serve your chowder hot, garnished with fresh parsley or cilantro. For a delightful crunch, sprinkle some croutons on top. Enjoy this creamy, summery bowl of comfort with family and friends!
Can I Use Frozen Corn for This Chowder?
Absolutely! Frozen corn is a great time-saver and works well in this recipe. Just add it directly to the pot when you would add fresh corn; there’s no need to thaw it first!
Can I Make This Chowder Ahead of Time?
Yes, you can prepare this chowder a day in advance! Just cool it down completely, then store it in an airtight container in the fridge. Reheat on the stovetop over low heat, adding a splash of extra broth or milk if it appears too thick.
How Can I Make This Recipe Dairy-Free?
If you’re looking to make this chowder dairy-free, substitute the whole milk or cream with coconut milk or a non-dairy alternative like almond or oat milk. Just keep in mind that coconut milk will add a subtle coconut flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently on the stove or in the microwave, stirring occasionally to ensure even heating. You may need to add a bit of broth to bring back the creamy consistency.
